It seems like the more you learn, the more there is to learn – it’s a nutty conundrum.

I had coffee with fellow blogger, Christy, from My Spice Box last week. This clever lady sources organic spices and packages them in sweet little kits, making real whole foods that much more real and whole. She is sharing her personal story and journey to health.

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Christy made an important shift in her busy mum routine of grab and go “healthy” snacks, pre-made sauces and supplements to foods with ingredients she could pronounce – or better yet – foods made with her own two hands.

  • “I also discovered that after being inundated with messages about quick cooking and spending less time in the kitchen, with the right support it can be relaxing to cook a nice meal together, experimenting and just having fun.”

We chatted about the state of food today and shared blogging tips. I am still a baby in this online world, soaking up every piece of information I can get hold of – there’s so much of it! If I’m a beginner in the blogging world, then I’m a foetus when it comes to computers. SEOs, widgets, plug-ins – these were all jibberish to me a few months ago and I’m still sweating as I struggle with endless gliches and design flaws. Like life, this is never ending.

I enjoy it. A whole new world is opening to me – a new community with oodles of information to be absorbed and digested. There truly is a food revolution on the rise.

  • “Luckily, the world is changing and we are joining an important movement: the movement that is bringing us back to the kitchen, back to our friends and families, back to control over our food, and back to the earth. We are not doing this alone. We have a whole network of nutritionists, food bloggers, and just food lovers who are inspiring people all over on how to take control of their food and their cooking.”

Thanks so much, Christy, you’ve given me a great toolbox to build with. You’ve inspired me to make some yummy and wholesome food. Your daughter, Isabela, has also inspired me as a young teenage vegan caring about food and her future – how refreshing – it fills me with hope.

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INDIAN INSPIRED VEGAN FLATBREAD

makes 4 flatbreads

I’ve never consciously sat down to make something vegan before and I think this is a pretty good first pass at it. I made sure to include the chickpeas for protein and tried to keep it clean and easy. It’s tasty too!

If you are looking for this to be vegan, make sure you check the ingredients of your flatbread for dairy. This is great as an appetizer or healthy snack, or serve with a simple spinach salad as a light meal.

 

3 medium tomatoes

1 medium zucchini

1 medium onion

1 head of garlic

1 tsp each garam masala, fennel seeds, kosher salt

1/2 tsp sugar

1/4 – 1/2 tsp cayenne pepper

1/4 tsp tumeric

1/3 cup plus 2 tbsp olive oil

540 ml can chickpeas, well rinsed

1″ piece ginger root, grated

juice of 1 lemon (and more to taste, if needed)

1 small bunch cilantro

4 flatbreads, naan or pitas

 

Preheat your oven to 400F

Slice your tomatoes and onions into quarters. Cut the zucchini in half across the middle, then each half into long quarters. Separate the garlic into cloves, leaving a layer of papery skin intact

In a small bowl combine garam masala, fennel seeds, salt, sugar, cayenne pepper and tumeric

Toss your tomatoes, onions and zucchini with 2 tbsp olive oil and half the spice mix. Spread in 1 layer on a rimmed baking sheet. Scatter the garlic to one side

Roast for 10 – 12 minutes, until everything begins to brown. Remove from the oven and allow to cool

In a food processor, combine chickpeas, ginger root, lemon juice and the second half of the spice mix. Squeeze the roasted garlic from the skins into the bowl. Pulse until everything is roughly combined. With the motor running, slowly drizzle in remaining olive oil until the mixture loosens and becomes creamy

Roughly chop the cooled veg and cilantro. Toss together in a bowl and taste for seasoning, adding more salt or lemon juice, if needed

Toast the flatbread in your oven until it firms up like pizza crust. Spread a few tablespoons of the chickpea mixture over the flatbread. Spoon over a quarter of the veg topping.

Serve hot or at room temperature. For extra heat, sprinkle with a little finely diced chili.

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